Easy Coconut Thai Fish | FoodsOfOurLives.com
The last couple weeks I have been craving fish curry for some unknown reason but hadn’t really sought out making some. Then one of my many sisters mentioned she was making some chicken curry for dinner one night and I couldn’t take it any more.
I started looking at all kinds of recipes and just couldn’t find one that was 1. what I was looking for and 2. didn’t have a bunch of weird ingredients.
I didn’t want to wait and go to the store to find stuff, I wanted to use what I already had on hand. Which didn’t include curry paste…but I figured I could make something work.
I’ve looked a few other places since making this and discovered how to make your own curry paste, but for now we are going to leave things as we ate them because it was delicious and simple. When I make it again I will be sure to try a couple things out with actual curry but for now…
If you want to adapt this for the crockpot, I would recommend placing all the ingredients in the crockpot and cooking on high for 4 hours.
Easy Coconut Thai Fish | FoodsOfOurLives.com
- sesame oil
- 2 red bell peppers, sliced
- 2 small zucchinis thinly sliced
- 2 carrots, thinly sliced
- 1 medium yellow onion, sliced
- 6 cloves minced garlic
- 2 15 ounce cans coconut milk
- 3 tablespoons fish sauce
- 2 tablespoons chili garlic sauce
- 1 pound tilapia filets
- handful of chopped cilantro
- In a large skillet or dutch oven, heat the oil over medium high heat.
- Add the peppers, zucchini, carrot, onion and garlic. Cook until the onions are starting to soften and get slightly translucent.
- In a medium mixing bowl, whisk together the coconut milk, fish sauce and chili garlic sauce, pour into the pot over the veggies and bring to a gentle boil.
- Reduce heat and add the tilapia filets and push down so covered by the liquid.
- Poach the fish in the liquid until falling apart with a fork, about 8 minutes.
- Season with salt and pepper if needed and serve over rice with a generous sprinkle of cilantro and a drizzle of lime juice.
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